27 bechamel sauce recipes

A straight up French Bechamel sauce from Woman's Day magazine.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

For that definitive French touch, an enriched Bechamel sauce.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Easy cream of mushroom soup made by blending homemade bechamel with mushroom concentrate and beef broth. Restaurant body in under 30 minutes.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Three-ingredient cheese sauce from bechamel, sharp cheddar, and a dash of cayenne. A quick, versatile base for nachos, vegetables, mac and cheese, and more.

Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.

Classic tuna a la king with mushrooms, green peppers, and pimiento in creamy white sauce spiked with sherry. Serve over toasted English muffins.

Mini mushroom pizzettes topped with silky bechamel sauce, sauteed mushrooms, nutty Gruyere, and a snowfall of Parmigiano-Reggiano. A French-Italian hybrid appetizer baked to golden perfection.